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Simple Mashed Potato Waffles [Vegan]

Simple Mashed Potato Waffles [Vegan]

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Don’t be fooled by the dull, potato-y colors; I guarantee you that these mashed potato waffles are sure to brighten up your potato craving taste buds. They’re moist and crispy on the outside, warm and deliciously creamy on the inside. These potato waffles also go great with salsa, vegan cream cheese, and caramelized onions (gotta love ‘em onions!). The end result reminded me of a beautiful medley of mashed potatoes, rösti, and hash browns – three of my all-time favorite potato creations all rolled into one vegan-friendly recipe!

To Serve:

Preparation

Peel and dice potatoes, then place in a deep pot with water and bring to a boil. Boil for 20 minutes or until potatoes are very tender. Drain and immediately place potato cubes into a large bowl.

Mash till almost smooth with a potato masher and then add the vegan butter and soy milk. Mix it in with a wooden spoon. At this stage, taste and season to your preference.

Add thyme, smoked paprika, white truffle oil, and caramelized onions into the mixture and stir well with a spoon to incorporate. Add vegan cream cheese and mix well. Finally, add in flour and give it a thorough mixing - you may need more flour or slightly less — what you're looking for is something significantly firmer than the initial mashed potatoes, but don't over do it with the flour.

Heat waffle iron and spray well with non-stick cooking spray. Place 1 heaped tablespoon of potato mixture into each waffle cavity and cook according to your waffle makers instructions.

Once cooked, use a small palette knife to help nudge your "waffle" off the waffle maker and onto your plate.

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Nutritional Information

Total Calories: 1,640 | Total Carbs: 215 g | Total Fat: 60 g | Total Protein: 37 g | Total Sodium: 674 mg | Total Sugar: 0 g
Per Serving (1 waffle) 109 | Total Carbs: 14 g | Total Fat: 4 g | Total Protein: 2 g | Total Sodium: 45 mg | Total Sugar: 0 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

Hi! I'm Amrita. I'm a 24-year-old food blogger who makes simple and delicious vegan recipes. Most are healthy, some are naughty. I'm straight-talkin' and also a certified cat lady. Come by to my blog, Crazy Vegan Kitchen.